Stout Gingerbread Flip

If you love cocktails, and if there were one thing from my blog I had to absolutely insist that you make, it’s this foxy beast right here.

Reasons:

1) There’s beer in it. Beer cocktails are an amazing way to add a whole new dimension to your drinking (and yes, I think we all need one).
2) It tastes like gingerbread, but not like the overly sweetened, fake-flavored “gingerbread” boozy everythings you see everywhere lately. If you’re just looking for something to spike your coffee because OH MY GOD it’s December and everyone is driving you insane, then by all means, go for that stuff. But if you want a sophisticated holiday cocktail: potent, spicy, dark, rich, and sweet but not syrupy, this is your jam right here.
3) Velvety, foamy top. If you still think egg whites in cocktails are gross, you can skip it, but I do not endorse it.
4) Festive for days. Just look at it: the luxurious egg white layer, the sprinkling of fresh nutmeg and cinnamon, and garnishes galore. This is a cocktail that never, ever underdresses. This is the “It’s after six, what am I, a farmer?” of drinks.

I should mention that this monster is a little deceptive. It’s easy to get carried away with something that tastes as good as this does, but it’s not alcohol-shy. Sitting atop the shot of dark stout maltiness is a whoooole lot of blackstrap rum (which tastes like molasses, the cornerstone of all things gingerbread). Add ginger liqueur and allspice dram and baby, you got yourself a pirate Christmas going.

I don’t know where I’m going with that. Tuxes? Pirates? Whatever. It’s a good, delicious time either way.

In a cocktail shaker, combine the rum, ginger liqueur, allspice dram, egg white, and bitters. Shake until combined. Add a big handful of ice, then shake again, vigorously for about 30 seconds. Strain into the glass, and top with cinnamon and nutmeg. Garnish with lemon or ginger.

Notes

Note that this makes a big drink (not all of it fit into the glass pictured). I tried playing with the proportions, but I like these the best. Consider splitting into two maybe?

We have become convinced that almost any cocktail can be made better in flip form. Okay that may be a hyperbole, but this certainly rings my bell. And as someone who grew up with my grandmother’s gingerbread coated in a warm lemon glaze, I tip my hat to the lemon rind garnish.

I would love to make this but I can’t find allspice dram (or chocolate bitters) anywhere. I can’t even find a place on the internet that will deliver it. Does anyone know where I can get it in Florida?

The bitters you can finding amazon; they’re a couple chocolate ones out there. Depending on what state you live in, sometimes booze cannot get shipped to you. However! Allspice dram, also known as pimento dram, is super easy to make. Just find a supplier for allspice berries and a decent recipe, and you’re golden.